French Ratatouille with Grilled Chicken

Name: French Ratatouille with Grilled Chicken and Feta
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Lemon; 2 Tbsp of Olive oil; 1 Tsp of Salt; 15 Grams of Honey; 1 Tsp of Black pepper; 2 Grams of Garlic powder; 10 Grams of Fresh rosemary; 1 Piece of Garlic cloves; 1 Piece of Small zucchini; 1 Piece of Tomatoes; 1 Piece of Eggplant; 1 Piece of Red onion; 2 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Dried oregano; 200 Grams of Tomato passata; 1 Piece of French onion stock cube; 100 ML of Water; 1 Tsp of Black pepper; 15 Grams of Fresh basil; 50 Grams of Feta cheese

and Feta

Ratatouille is a traditional vegetable stew from Nice, France. Despite its humble origins, the tomatoey stew is famous all over the world!

88 Reviews

Cals 454 · Prot 57 · Carbs 41 · Fat 9

Low Carb

30 min

French Ratatouille with Grilled Chicken and Feta

Ratatouille is a traditional vegetable stew from Nice, France. Despite its humble origins, the tomatoey stew is famous all over the world!

88 Reviews

Cals 454 · Prot 57 · Carbs 41 · Fat 9

Low Carb

Ingredients

Chicken

Chicken breast

400 Grams

Lemon

1 Piece

Olive oil

2 Tbsp

Salt

1 Tsp

Honey

15 Grams

Black pepper

0.5 Tsp

Garlic powder

2 Grams

Fresh rosemary

10 Grams

Ratatouille

Garlic cloves

1 Piece

Small zucchini

1 Piece

Tomatoes

1 Piece

Eggplant

1 Piece

Red onion

1 Piece

Olive oil

2 Tbsp

Salt

1 Tsp

Dried oregano

2 Grams

Tomato passata

200 Grams

French onion stock cube 15*

0.5 Piece

Water

100 ML

Black pepper

0.5 Tsp

Fresh basil

15 Grams

Feta cheese 4*

50 Grams

Allergens

*15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1900 / 454
Fats (g)	8.5
of which saturated (g)	3.6
Carbohydrates (g)	41
of which sugars (g)	22.7
Fibers (g)	13.4
Proteins (g)	56.7
Salt (g)	3.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Pre-heat the grill to high. Peel and mince the garlic. Roughly chop the zucchinis, tomatoes and eggplants. Peel and slice the red onions.

2 Fry

Heat a large pan over a medium heat with a drizzle of olive oil. Add the onions with a pinch of salt and cook for 5 min. Add the garlic and dried oregano and cook for 1 min further.

3 Simmer

Add the tomato passata, zucchini, eggplant, tomatoes, 0.5 stock cube and the measured water. Reduce the heat to low, cover with a lid and simmer for 20 min. If the stew thickens too much, add a splash of water.

Tip! If you want the vegetables to have a little more bite to them, cook them for less time!

4 Marinate

Meanwhile, place the chicken breasts on a chopping board. Cover with cling film. Bash with something heavy like a rolling pin until halved in thickness. Juice half the lemon into a large bowl. Add the olive oil, salt, honey, pepper and garlic powder. Whisk. Add the chicken and turn to coat.

5 Grill

Place the rosemary onto a lined baking tray and top with the chicken. Pour over the remaining marinade. Grill for 8-10 min or until cooked through.

Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!

6 Serve

Meanwhile, roughly chop the basil. Stir it into the stew and season with salt and pepper. Serve the grilled chicken with the ratatouille to the side. Crumble the feta over the top and garnish with the remaining fresh basil.

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